Seed Oil Free Classic Yeast Rolls
Few things beat a basket of pillowy, golden-brown rolls fresh from the oven, and this classic recipe delivers exactly that satisfying pull-apart moment every time. What makes this version stand out for anyone avoiding industrial seed oils is how clean and straightforward the ingredient list is — real butter, whole milk, flour, egg, and yeast, with nothing else sneaking in. So many store-bought rolls and even restaurant bread baskets rely on soybean, canola, or sunflower oil as a cheap fat, which means this homemade approach is genuinely hard to replicate from a package. The butter does double duty here, enriching the dough during kneading and then getting brushed on twice — once before baking and once straight out of the oven — for that glossy, irresistible finish. The two-rise method gives the rolls their soft, feathery crumb and that signature slight chew that makes them impossible to stop at just one. They bake up beautifully golden in a 9x13 pan, crowded together so the sides stay tender while the tops turn deep amber. Whether you're serving them alongside a roast, a bowl of soup, or just with a generous smear of extra butter, these rolls are the kind of thing people ask you to bring to every gathering.
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Learn more →Ingredients
12 servings
For the dough
- 1 cup whole milk
- 2 ¼ tsp active dry yeast (1 standard packet)
- 3 tbsp granulated sugar, divided
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 1 large egg, room temperature
- 4 tbsp unsalted butter, softened and cut into pieces
For brushing
- 2 tbsp unsalted butter, melted
Instructions
- 1
Warm the milk in a small saucepan over low heat until it reaches 105–110°F (40–43°C) on a kitchen thermometer — warm to the touch but not hot. Pour into the bowl of a stand mixer, sprinkle the yeast and 1 tbsp of the sugar over the surface, and let stand for 5–10 minutes until foamy and fragrant.
- 2
Add the remaining 2 tbsp sugar, the salt, and the egg to the yeast mixture. Add the flour and mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes.
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